Lemon and blueberry cheesecake

Difficutly: very easy
Time: 5 Min
Portion: 12 servings
Directions:
Preheat oven to 325 degrees. Coat a 9 X 3 inch spring form pan with cooking spray. In a medium sized bowl, combine cookie crumbs, melted butter, and honey–stir until combined. Press mixture into spring form pan. Refrigerate crust while preparing filling. In a large bowl, using an electric mixer on medium speed, beat together ricotta cheese, and cream cheese until smooth and fluffy. Beat in granulated sugar, lemon zest, lemon juice, and vanilla extract, until well combined. Reduce mixer speed to low, add eggs and egg whites, one at a time, mixing well after each addition. Pour cheesecake filling onto cookie crust. Place pan in center of oven and bake at 325 degrees for 50-55 minutes, until cheesecake center is set, but slightly wobbly. Remove pan from oven and cool cheesecake on a wire rack, until room temperature. Spread top of cheesecake with blueberry topping. Cover cheesecake, place in refrigerator, and chill for 5 hours, or until ready to serve. For serving, run a knife around outside edge of pan, loosen pan sides, and slice. To make blueberry topping, melt 1/2 tablespoon butter in a small sauce pan over medium heat. Add brown sugar and bring mixture to a light boil, stirring frequently (about 1-2 minutes). Add blueberries to sauce pan, and cook 2-3 minutes, until blueberries are starting to release their juices. Remove pan from heat and cool mixture slightly, before spreading on top of cheesecake.
Notes:
try with strawberries instead of blueberries